Best 4 Mexican Baked Chicken Wings Recipes

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Tantalize your taste buds with a fiesta of flavors with our Mexican-baked chicken wings recipe! These crispy and juicy wings are coated in a tantalizing blend of Mexican spices, resulting in a perfect balance of heat, smokiness, and tang. Served with a trio of delectable dipping sauces - creamy avocado-tomatillo, spicy chipotle ranch, and refreshing pineapple salsa - this dish is a guaranteed crowd-pleaser. Prepare to embark on a culinary adventure that will transport you to the vibrant streets of Mexico, leaving you craving more. Get ready to indulge in a symphony of flavors with this Mexican-baked chicken wings extravaganza!

Check out the recipes below so you can choose the best recipe for yourself!

CHILE-RUBBED WINGS



Chile-Rubbed Wings image

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 3 pounds wings

Number Of Ingredients 7

Vegetable oil, for greasing
1 1/2 tablespoons ancho chile powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/8 teaspoon ground cloves
Kosher salt and freshly ground pepper
3 pounds chicken wings, split at the joint, tips removed

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line 2 baking sheets with parchment paper and lightly oil. Mix the chile powder, cumin, coriander, cloves, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the wings and toss to coat.
  • Spread the wings, spaced apart, on the prepared baking sheets. Bake, turning once, until browned and crisp, about 40 minutes.
  • Hot:
  • Ancho chile powder gives these a slightly smoky kick; serious wing lovers will want to step up the heat.
  • Hotter:
  • Put 2 jalapenos, 1/2 cup cilantro, 1/4 teaspoon cayenne, the juice of 1 lime and 1 1/2 tablespoons vegetable oil in a food processor and finely chop. Toss with the wings; marinate 2 hours. Brush off the marinade and rub and bake as directed, omitting the black pepper.
  • Hottest:
  • Marinate the wings in the jalapeno mixture (see above), then rub and bake as directed. About 5 minutes before they're finished baking, brush with a mixture of 3 tablespoons each honey and Sriracha sauce (hot Asian chili sauce).

BAKED CHICKEN WINGS RECIPE



Baked Chicken Wings Recipe image

These wings are sure to become a new favorite around the house for game day! By Betty Crocker Kitchens

Provided by Old El Paso

Categories     Bakes     Appetizers

Time 45m

Yield 12

Number Of Ingredients 7

1 cup blue cheese dressing
1 can (4.5 oz) Old El Paso™ chopped green chiles (undrained)
1 package (1 oz) Old El Paso™ taco seasoning mix
2 tablespoons chopped fresh cilantro
1/3 cup Gold Medal™ all-purpose flour
1/4 cup butter, melted
1 package (48 oz) chicken wingettes and drummettes

Steps:

  • Heat oven to 425°F. Line two 15x10x1-inch pans with foil. Spray foil generously with cooking spray. In small bowl, mix dressing, chiles, 1 tablespoon of the taco seasoning mix and the cilantro; refrigerate.
  • In gallon-size resealable food-storage plastic bag, mix flour and remaining taco seasoning mix. Add chicken to bag; seal, and shake to coat chicken. Place 1 inch apart in pans. Brush tops and sides of chicken with melted butter.
  • Bake 20 minutes. Turn chicken. Rotate pans, and bake 10 to 12 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Place chicken on paper towel-lined heatproof plate to drain. Transfer to serving platter. Serve with dressing.

BAKED BUFFALO CHICKEN WINGS



Baked buffalo chicken wings image

Sticky spiced wings make great finger food or canapés, and this version skips the deep-fried stage so they're healthier

Provided by Good Food team

Categories     Canapes

Time 1h10m

Yield Serves 12 as a canapé

Number Of Ingredients 9

3 garlic cloves, crushed
2 tbsp olive oil
3 tbsp cider vinegar
1 tbsp paprika
1 tbsp Worcestershire sauce
2 tsp celery salt
4 tbsp pepper sauce (we used Frank's hot sauce)
3 tbsp honey
1 ½kg chicken wings, halved at the joint

Steps:

  • In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they're fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
  • Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

Nutrition Facts : Calories 210 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 17 grams protein, Sodium 0.94 milligram of sodium

MEXICAN CHICKEN BAKE



Mexican Chicken Bake image

A cozy comforting home-cooked meal doesn't have to take hours to make, writes Linda Humphreys of Buchanan, Michigan. "I've had this recipe for 30 years. Since my kids, grandkids and guests of all ages request it often and it takes only about 30 minutes to make, I have it at least once every other month!"

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8-10 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 small green pepper, chopped
2 large jalapeno peppers, seeded and chopped
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (12 ounces) evaporated milk
4 cups cooked long grain rice
3 to 4 cups cubed cooked chicken
3 cups (12 ounces) Colby-Monterey Jack cheese, divided

Steps:

  • In a large skillet, saute the onion, green pepper and jalapeno peppers in butter until tender. In a large bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the remaining cheese. Bake 5-10 minutes longer or until heated through and the cheese is melted.

Nutrition Facts : Calories 401 calories, Fat 21g fat (13g saturated fat), Cholesterol 93mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

Tips:

  • To make sure your wings are crispy, pat them dry with paper towels before baking.
  • For extra flavor, marinate your wings in the Mexican spices for at least 30 minutes before baking.
  • If you don't have a baking rack, you can place the wings directly on a baking sheet. Just be sure to line the sheet with parchment paper to prevent sticking.
  • Serve your wings with your favorite dipping sauce, such as ranch dressing, blue cheese dressing, or salsa.

Conclusion:

These Mexican baked chicken wings are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they are sure to be a hit with your friends and family. So next time you are looking for a tasty and satisfying meal, give these wings a try. You won't be disappointed!

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